Orange Raisin Tea Biscuits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tsp (5 ml) apple cider vinegar, plus enough plain or vanilla soy or almondmilk to make 2/3 cup (160 ml)2 Tbsp (30 ml) light agave nectar3 Tbsp (45 ml) sunflower or other light-tasting oil, preferably organic2 tsp (10 ml) pure vanilla extractFinely grated zest of one small orange1/3 cup (40 g) raisins1-3/4 cups (245 g) light spelt flour1-1/4 tsp (6 ml) baking powder1/2 tsp (2.5 ml) baking sodaScant 1/2 tsp (2.5 ml) fine sea salt
Preheat oven to 400F (200C). Line a cookie sheet with parchment paper, or spray with nonstick
spray.
In a small bowl, combine the vinegar-milk mixture, agave nectar, oil and vanilla; whisk to blend
well, then stir in the orange zest and raisins. Set aside.
In a medium bowl, sift together the flour, baking powder, baking soda and salt. Pour the wet
ingredients over the dry and stir to mix well; do not overmix. The dough will be thick and sticky.
Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, drop mounds of dough onto the
cookie sheet about 2 inches (5 cm) apart. Wet your hands (or use a silicon spatula) and flatten
the tea cakes slightly.
Bake in preheated oven for 6 minutes, then remove and quickly brush tops with more milk, if
desired (this produces a more golden crust). Rotate the pan, return to oven and bake another 6-
8 minutes, until the edges are golden and tops are just beginning to brown.
Number of Servings: 8
Recipe submitted by SparkPeople user EVENSTAR74.
spray.
In a small bowl, combine the vinegar-milk mixture, agave nectar, oil and vanilla; whisk to blend
well, then stir in the orange zest and raisins. Set aside.
In a medium bowl, sift together the flour, baking powder, baking soda and salt. Pour the wet
ingredients over the dry and stir to mix well; do not overmix. The dough will be thick and sticky.
Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, drop mounds of dough onto the
cookie sheet about 2 inches (5 cm) apart. Wet your hands (or use a silicon spatula) and flatten
the tea cakes slightly.
Bake in preheated oven for 6 minutes, then remove and quickly brush tops with more milk, if
desired (this produces a more golden crust). Rotate the pan, return to oven and bake another 6-
8 minutes, until the edges are golden and tops are just beginning to brown.
Number of Servings: 8
Recipe submitted by SparkPeople user EVENSTAR74.
Nutritional Info Amount Per Serving
- Calories: 191.6
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 462.7 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 4.0 g
- Protein: 3.8 g
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